Miang Kham ( Spicy betel leaf snacks )
Chopped Shallots
Peanuts
Thai chillis sliced thinly ( de seeded)
Roasted shredded coconut
Small lime ( with skin on) cubed
Dried shrimp
Dressing
Please dont take this as the genuine sauce because i just added ingredients to suit, pounded it all up in a pestle n mortar and lo and behold...it was awesome.
1 chopped shallot
1 piece of galangal
1 piece of fresh ginger
1 tbsp shrimp paste
1 tbsp dried shrimps
2 tbs shredded roasted coconut
1 small cup of water
1/2 a cup of brown sugar and a little palm sugar
Lettuce or Betel leaves or even spinach leaves
Its really cold here in the English lake district at the moment ( dec 09 ) so definitely not the weather for this starter i knocked up tonight.Still i couldn`t resist trying it out after i sampled the "real deal" at Jim thompson house in Bangkok a couple of weeks ago.
Prepare all the filling ingredients
For the dressing, bash everything up in a pestle and mortar until a paste consistency is reached
boil the water with the sugars until dissolved and add the paste
Reduce until sticky and syrupy then cool
To serve
Spoon small amounts of each of the filling ingredients into a lettuce leaf and top with a spoonful of sauce , wrap up and eat in one go
Let those flavours flow ;-)